Paul Jordan - South Africa
Paul has experience on the water all over the globe, from Belize to Sumba, the Maldives, and more. With over 11 years of experience as a Captain as well as a dive instructor, he excels in the charter industry and wants to deliver 5-star service to both owners and customers. Paul enjoys tackling new and difficult challenges and has a great understanding of both boating and diving.
Dani Trevisol - Brazil
Daniela is very much a hands-on first mate and employs a large range of skillsets to deliver the perfect charter experience. She is a multilingual and well-traveled chef with recipes from across the globe. Daniela is an all-in-one chef, navigator, and bartender and can provide you best pleasure boating experience you can imagine. She has completed the Ashburton Cooking Training course in the Summer of 2023. Outside work, she loves stand-up paddling, snorkeling, reading, and sailing in her spare time.
Paul and Dani met years ago and kept in touch until 2018, when they started working together in Belize. Since then, they have worked together in Antigua, Belize, the Bahamas, and the British Virgin Islands.
Pick Up Locations
Village Cay Marina, British Vi
Tortola, British Virgin Island
2 x 100 HP Yanmar Engines
20 KW Northern Lights Generator
General Diving Info
2-3 Dives per week for up to 6 guests at one time. Please ask in advance if you would like additional, and we will try and accommodate.
Diving Costs information
$125.00 per person per dive includes SCUBA gear
Every morning there will be a selection of fruit, yogurt, cereals, fresh bread and spreads.
Salmon Cakes Eggs Benedict | Egg benedict over salmon cake and spinach, served with lemon hollandaise sauce
Ham & Cheese Croissant | Black forest ham, swiss cheese and arugula croissant
Lox Bagel | Everthing bagel, cream cheese, red onion, capers, smoked salmon and horseradish
English Breakfast | Sausage, crispy bacon, grilled tomatoes, beans, mushrooms and roasted potatoes
French Toast | Served with figs, maple syrup and ricotta
Avocado Toast | Sourdough topped with avocado, scrambled eggs and grilled cherry tomatoes
Shakshuka | Poached eggs cooked in tomato and bell pepper sauce, sprinkled with feta cheese
Nicoise Salad with Seared Tuna | A salad consisting in boiled eggs, green beans, baby potatoes, olives, cherry tomatoes and capers served with lemony vinaigrette and sesame seeds crusted seared tuna and freshly baked garlic bread
Chicken Schnitzel and Caesar Salad | Crispy breaded chicken served over a salad with fresh parmesan shavings, croutons, lettuce, bacon bits and homemade dressing
Blackened Mahi and Pineapple Salad | Blackened Mahi Mahi served with grilled pineapple and avocado salad and spicy pineapple dressing Chicken/Lamb Gyros | Chicken or Lamb served with warm pita bread, tomato, red onion, cucumber, lettuce, feta cheese, olives, and homemade tzaziki Garlic Shrimp Stir Fry | A mix of colorful vegetables and garlic shrimp sauteed in a sweet and savory sauce, served with white rice Quiche Lorraine | French style quiche with homemade buttery crust filled with cream, bacon and gruyere, serve with Mediterranean salad Shrimp Tacos | Tacos made with flour tortilla, filled with cajun shrimp, avocado, cotija cheese, cheese, lettuce, crunchy red cabbage and cipotle or cilantro sauce
Brie Tart | Brie and caramelized onion tart over arugula, drizzled with balsamic reduction
Caprese Salad | Cherry tomatoes, fresh mini mozzarela, basil leaves, drizzled with pesto
Peach & Prosciutto Salad | Grilled peach and prosciutto in a bed of mixed leaf salad, brie and shaved toasted almonds
Pumpkin Ricotta Ravioli | Ravioli filled with roasted pumpkin and ricotta, drizzled with nutty brown butter and sage
Tuna Tartare | Finely chopped raw tuna over avocado, cucumber, cilantro and lime juice, dressed in sesame ginger sauce
Mushroom Vol-Au-Vents | Baked puff pastry filled with creamy mushroom sauce, fresh tarragon served with mixed leaf salad
Melon Gazpacho | Cold soup made of cantaloupe melon and tomatoes, topped with crispy parma ham
Mustard Vinaigrette Pork Tenderloin | Pork tenderloin served with whole grain mustard vinaigrette sauce, roasted cauliflower puree and green beans
Butter Chicken Curry | Homemade butter chicken curry, served with homemade naan bread and white rice
Paella Marinera | Seafood paella with lobster (seasonal), prawns, chorizo, clams and mahi mahi, served with lemon wedges Pan Seared Salmon | Salmon served with lemon and capers sauce, aspargus and buttery potatoes Bourbon Filet Mignon | Filet mignon served with peppercorn sauce made with bourbon, served with brocollini and mashed potatoes
Lemony Lamb Chops | Lamb chops cooked in the grill with fresh lemon juice, served with parmesan mashed potatoes, balsamic green beans and roasted cherry tomatoes Shrimp Fettucine Pasta | Fettucine pasta served with garlic shrimp, white wine sauce and freshly grated parmesan
Chocolate Fondant | Chocolate fondant served with macadamia brittle ice cream and strawberry
Mini Banoffe Pie | Homemade crust, filled with homemade dolce de leche, chopped banana, topped with homemade cream and dark chocolate shavings
Macadameia-Rum Pana Cotta | Panna cotta served with caramel-dark rum and macadamia sauce
White Chocolate Mousse | White chocolate mousse served with passionfruit coulis and ginger biscuit Chocolate Semifreddo | Chocolate semifreddo topped with chocolate sauce, strawberries and pecans Strawberry Charlotte Cake | Made with mascarpone, lady fingers and strawberries
Tiramisu Cup | Tiramisu served with chocolate ganache and chocolate hazelnut pirouline
Caramel Cake | Very similar in taste and texture to a Mille Feuille, made with puff pastry, roasted almonds and caramel
Promiscuous Standard Bar List
Other brands or items are stocked at your cost, no problem!
We have two cabin-only sailings going out!
February 25th to March 2nd, 2024
May 5th to May 11th, 2024
$6200 per couple in one cabin fully crewed and inclusive ( Captain and Chef) of all meals, snacks, and beverages
GENERAL NOTES: MINIMUM NIGHTS:5 - inquire for less, happy to do it if it works with our schedule. For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X the number of nights.
Cruising taxes in the British Virgin Islands are included in the rate. Taxes between countries are to be paid by the client. 48 hour turns only please unless prior approval is received.
SLEEP ABOARD: $2,400 (commissionable) Includes boarding after 4 pm, welcome cocktail, then dinner to be taken ashore at client expense; breakfast is provided the following day. 6-night charter or longer. Excludes Christmas and New Year.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Less $150 per person.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Less $75.00 per person. CHRISTMAS AND NEW YEARS RATES: BVI PORTS ONLY - Two Separate Weeks, Please CHRISTMAS 2024: 1-10 guests @ $39,900 inclusive, 7 night minimum. NEW YEARS 2024: 1-10 guests @ $42,000, 7 night minimum.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat